Method:

Preheat oven to 180°C. Line two baking trays with baking paper.

Place sultanas, cornflakes, almonds, cherries and condensed milk in a large bowl. Mix well to combine. Drop two tablespoons of mixture onto the trays about 3 cm apart. Squish the mixture of each biscuit together a bit to make them more compact. Bake for 5 minutes or until golden brown. While the biscuits cool on the trays, melt the chocolate.

Lay out some clean non-stick baking paper. Spread half the bases with white chocolate and half with dark chocolate. Place the biscuits, chocolate-side down on the baking paper until set. Trust me, they will set beautifully and not stick!

Notes

Florentines really do only need 5 minutes in the oven, don’t walk away from the kitchen or, like me, you will be throwing your first batch out!